METHOD OF PASTRY PRODUCTION Russian patent published in 2009 - IPC A21D13/08 

FIELD: food products manufacturing technique.

SUBSTANCE: method of pastry production involves making pregelatinised flour from part of flour and sugar syrup, its cooling, kneading of dough by mixing cooled pregelatinised flour, margarine, egg mixture, water, anticrystallising agent, leavening agents, flavour and the remaining part of flour; its forming, baking of dough pieces, cooling, coating, drying and proving. Flavour is a powder made from the mixture of cloves, nutmegs, St. John's wort greens, coriander and origanum greens by extracting the mixture with liquid edible carbon monoxide in the proportion mixture-liquid edible carbon monoxide equal to (1:1)-(1:3) under the temperature of 30-40°C and pressure of 8-10MPa for 2-4 hours resulting in fat-free material and an extract, separation of the fat-free material and its following grinding to produce powder. Proportion of cloves, nutmegs, St. John's wort greens, coriander and origanum greens in the mixture is equal to (1:2:2:3:3)-(1:4:4:6:6) respectively and the powder is taken in the amount of 0.5-1.5% to the flour weight.

EFFECT: improving consumer properties and increasing storage time.

1 tbl, 3 ex